Small Batch Pumpkin Muffins With Crumb Topping
While life is far from “normal” it continues. With that, I mean, fall and pumpkin season is now in full swing. I’ll be honest, COVID holidays look very different than normal holidays once did. I don’t know about you, but crowds now terrify me. Gatherings of any kind immediately put one on edge. And while I try desperately to embrace the “new normal” and connect with others safely, it is terrifying.
Fear is real. I run anxious generally, but life has jolted me into a constant state of alertness that I find exhausting. But when I push aside whatever momentary paralyzing fear I have, I’m careful, I’m safe, and I continue to make good choices. I also continue to cook and bake with abandon, because it helps me stay grounded, process things and stay sane.
With pumpkin season’s arrival, I was determined to develop a recipe for pumpkin muffins that I loved enough to blog about. With time on my hands. and canned pumpkin finally available again, I dove in. It was a worthwhile endeavor. The stars aligned and finally, I got the the taste, texture, and sweetness level exactly where I wanted it.
Some may laugh at this, but it’s not so funny, muffin recipes can be incredibly tricky. The crumb, texture, moisture, sweetness, flavor, density, and flavor all matter. They also need to work together. These pumpkin muffins with crumb topping do just that. They are incredibly moist, bursting with fall flavor with the perfect cinnamon-brown sugar crumb topping balance we’re all craving this time of year. And the drizzle is just a bonus, but I wouldn’t make them without it.
For these pumpkin muffins, I went small batch, meaning, the recipes makes half a dozen, which works perfectly for the quick fall fix you may be looking for, or if you happen to be the only one in your household obsessed with pumpkin like I am.